Delicate Stuffed Eggs with Truffle Oil

Ingredients

• Chicken Egg 6 pieces
• Apple Cider Vinegar 0 fl oz
• Water 15 fl oz
• Salt 1 tablespoon
• Sugar 1 tablespoon
• Beetroot 1 piece
• Sour Cream 0 oz
• Mayonnaise 0 oz
• Dijon Mustard 1 tablespoon
• Truffle Oil 1 tablespoon
• Black Salt to taste
• Edible flowers to taste
• Microgreens to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the beetroot and cut it into small cubes.

Step 3

In a small saucepan, combine vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and let it cool completely.

Step 4

Boil the eggs until hard, cool them down, and peel. Cut the eggs in half and remove the yolks.

Step 5

Strain the marinade and transfer it to a bowl or container. It's better to use glass or ceramic dishes to prevent staining.

Step 6

Place the egg whites in the marinade for 10 minutes. If you prefer a lighter color, you can reduce the marinating time.

Step 7

Remove the egg whites from the marinade and pat them dry with a paper towel.

Step 8

Mix the egg yolks with sour cream, mayonnaise, mustard, and truffle oil. Taste and season with salt and pepper if needed. Transfer the mixture to a piping bag.

Step 9

Spoon the yolk mixture into the egg white halves. Garnish with edible flowers, microgreens, and coarse salt.

Step 10

Serve the stuffed eggs at the festive table.